Pretzel Croutons & German Dressing: Healthy Vegan Salad Recipe

Savor the flavors of Germany in this healthy recipe.  Pretzel croutons and a vegan, egg-free German mustard dressing pair with shaved Spring vegetables for this easy salad.  This is what happens when a plant-based wants to celebrate her love for travel with plant-based cooking.

EASY          Servings: 6       Ready In: 20 minutes

Pretzel Croutons German Mustard Dressing Easy Salad  - Healthy, Plant-Based, Oil-Free, Vegan Salad Hor

Pretzel Croutons German Mustard Dressing Easy Salad  - Healthy, Plant-Based, Oil-Free, Vegan Salad Hor


For Pretzel Croutons:
1 large, soft-baked pretzel

For German Mustard Dressing
1 shallot
½ clove garlic
1 tbsp. German mustard
1 tbsp. flax combined with 3 tbsp warm water
Salt and pepper, to taste
1-2 tbsp water to pourable consistency

For Salad:
1/4 carrot
3 radishes
1/4 seedless cucumber
4 cups salad greens

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Pretzel Croutons & German Mustard Dressing Recipe Vegan Salad Pin


Pretzel Love: Big soft pretzels are classic fare in the Bavarian region of Germany. 
Sharing the Flavor Memory: After a recent trip to Germany, I was thinking of how to bring back the memory of that trip back to the US. I came up with this easy, healthy salad recipe. 

To make the Pretzel Croutons: Preheat your oven to 350 F
Cut the pretzel into bite-sized pieces 5 Spread the pretzel pieces into a single layer on a baking sheet. Bake at 350F for 15 minutes, stirring about halfway through. 

To Make the German Mustard Dressing: Peel and chop the shallot
Peel the garlic clove. You only need 1/2 a clove for this recipe. 
Add 1 tbsp. German mustard. 
Add the flax and warm water. This will help thicken your dressing and replaces the egg traditionally used in this recipe. 
Place everything in a blender. Puree until smooth.  Season with salt and pepper. 
Add water, as needed, to reach a pourable consistency. 

The Zyliss Swift Dry Salad Spinner removes 25% more water than leading competitors, with its aquavent technology.

To finish the salad: When the croutons are done, they will be golden brown. Remove from the oven and let cool. 
Use a mandolin to thinly shave the carrot, seedless cucumber, and radishes. You can use any seasonal veggies in this salad. Mushrooms, zucchini, and fennels would all be lovely.  Use your salad spinner to wash your salad greens. 

Assemble salad: Mixed greens, shaved veggies, dressing, and croutons.

Serve and Enjoy! 

Chef's Tip: German mustard has horseradish, which gives it a spicy kick. If you don't want that extra spice, you can use any mustard you like -- honey mustard, Dijon, and Stone Ground would all be delicious.

Yield: 8 cups

Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (6 ounces).

Calories 145.48
Calories From Fat (9%) 12.96
% Daily Value
Total Fat 1.5g 2%
Saturated Fat 0.23g 1%
Cholesterol 0.72mg <1%
Sodium 239.04mg 10%
Potassium 365.56mg 10%
Total Carbohydrates 29.78g 10%
Fiber 3.82g 15%
Sugar 5.53g
Protein 4.59g 9%
Calcium 18.67mg 2%
Iron 36.14mg 201%
Vitamin A 1400.93IU 28%
Vitamin C 18.51mg 31%


Watch the Recipe Video